Let's Cook
The ultimate burger
With melty cheese and salad
35 mins
Not Too Tricky
serves 4
About the recipe
This burger from Buddy’s debut book, Let’s Cook, is one of his absolute favourites! Plus, it can easily be made meat-free by swapping out minced beef for veggie mince. Buddy says, 'Homemade burgers are fast, fun and taste juicier than the ones you buy. Plus you can stack up the toppings and layer in your favourite sauces exactly as you like them.'
Recipe From
Ingredients
4 gherkins
2 ripe tomatoes
200g red cabbage
red wine vinegar
½ an iceberg lettuce
½ a cucumber
extra virgin olive oil
1 x 400g tin of green lentils
250g higher-welfare minced beef or veggie mince
olive oil
4 slices of Cheddar cheese (60g total)
4 small burger buns
optional: tomato ketchup and/or mayo
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child.
Method
- Slice the gherkins (use a crinkle-cut knife, if you’ve got one) and tomatoes, and set aside. Finely slice or grate the red cabbage, then toss in a mixing bowl with 1 tablespoon of red wine vinegar.
- Shred the lettuce and slice the cucumber, then place in another mixing bowl and dress with 1 tablespoon of extra virgin olive oil.
- Drain the lentils and pat dry with kitchen paper, then blitz in a food processor with the mince and a pinch of black pepper. Divide the mixture into 4 equal pieces and shape into 3cm-thick patties.
- Place a large non-stick frying pan on a medium heat. Brush the patties with 1 tablespoon of olive oil, then carefully place in the hot pan and cook for 4 minutes on each side, or until just cooked through, nudging the patties towards the edge of the pan to sear the sides.
- When the burgers are looking good, place a slice of cheese on top of each one, add a splash of water to the pan (the steam will help the cheese to melt), then cover for an extra 4 minutes, or until melted.
- Cut the buns in half (toast them if you like), add a dollop of ketchup and/or mayo (if using) to each base, then place a burger on top.
- Layer the gherkin, tomato and cucumber slices, and a pinch of lettuce on top of each one, then pop the lids on. Serve the rest of the lettuce, cucumber and tomato on the side, along with the pickled cabbage.
Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run.
When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time.
The more they cook, the better they’ll get.
Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules.
Most of all, have fun with it, and encourage them to give things a go.
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